Chocolate Cake with Coconut Topping (Vegan)
Chocolate Cake with Coconut Topping (Vegan) is a classic for good reason — margarine does most of the work, and the method is rewarding enough for a weeknight. It is naturally vegan, so it suits mixed tables without any substitutions. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 40 min
- Total 40 min
- Serves 2
- Level Easy
Ingredients
- 200 g Margarine, very soft
- 400 g White granulated sugar
- 75 g Dried grated coconut
- Zest of a lemon or grated ginger
- 250 ml Soy milk, cold
- 750 g Flour
- 150 g Soy flour
- 2 Sachets (40 g) baking powder
- 6 pinche Vanilla Powder
- 1 tsp Ground Cinnamon
- 2 tsp Salt
- 100 g Unsweetened cocoa powder
- 450 ml Soy milk
- 2 Glasses (500 g) cranberries or lingonberries
- 700 ml Soy milk
- 2 small Apples, cut into small pieces
- 200 g Dark chocolate couverture
- Coconut
Method
- Beat all wet ingredients together for 10 minutes until creamy, adding the soy milk gradually to the other ingredients.
- Combine all dry ingredients, then sift loosely to aerate and remove lumps.
- Preheat the oven to 200°C.
- Add the wet mixture and the add-ins to the dry mixture. Stir briefly until smooth. Do not over-mix, since this will cause the batter to deflate and become tough.
- Spread the batter in a large baking pan lined with baking paper.
- Bake for 20 minutes. Turn off the oven, and let the cake continue cooking in the residual heat for 15 minutes. Let cool.
- Unmold the cake from the pan, and remove the baking paper.
- Melt the chocolate couverture over a double boiler. Spread the melted chocolate on top of the cake, then sprinkle with grated coconut.
- Sprinkle the still soft couverture with grated coconut.
Tips for the best Chocolate Cake with Coconut Topping (Vegan)
- Read the whole method before you start and measure out the 18 ingredients first — it keeps the pace relaxed once the heat is on.
- This is a 9-step recipe, so set up your workspace in the order the steps use it.
- Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
- Preheat the oven fully before anything goes in — a cold start changes the texture.
Variations
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Is this Chocolate Cake with Coconut Topping (Vegan) recipe hard to make?
It is rated hard: 18 ingredients and 9 steps. Follow the order and the tips above and it is very forgiving.
How many people does this Chocolate Cake with Coconut Topping (Vegan) recipe serve?
As written it serves 2. The quantities scale up or down in a straight line, so double everything for 2×2.
Is Chocolate Cake with Coconut Topping (Vegan) vegan?
Yes — this version is vegan as written. Always check packaged ingredients if you have strict requirements.
What can I substitute for margarine?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chocolate Cake with Coconut Topping (Vegan) ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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